Snapper Escabeche

Oct 25, 2006

Getty Images/StockDisc

In this Mexican recipe, sautéed fish fillets, along with onions, are left to chill in a sweet-and-sour sauce make with vinegar, orange juice, and raisins. It's a terrific summer dish, especially good served with a cool rice or orzo salad and some dead-ripe tomatoes sliced over pungent arugula.

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Cal/Serv:
370

Yields:
4

Prep Time:
0:20

Cook Time:
0:30

Total Time:
0:50

Ingredients

4 skinless red snapper fillets

1/4 c. flour

1 tbsp. chili powder

3/4 tsp. salt

3 tbsp. olive oil

1 large onion

2 clove garlic

2 tsp. sugar

c. cider vinegar

c. fresh orange juice

1/2 c. chicken broth

c. golden raisins

1/2 tsp. dried oregano

1/4 tsp. Freshly ground black pepper

Directions

With your fingertips, check each snapper fillet at thickest point for small bones; remove with your fingertips or tweezers and discard.

In 10-inch nonreactive (i.e not unlined aluminum or cast iron) skillet, heat oil over medium heat. Sauté 2 fillets for about 3 minutes per side, or until cooked through. With slotted spatula, transfer to shallow nonmetal baking dish large enough to hold all 4 fillets in one later. Sauté remaining fillets in same manner and transfer to baking dish.

Add onion and garlic to pan and cook, stirring frequently, about 10 minutes, or until golden brown and tender. Sprinkle sugar over vegetables, add vinegar, and increase heat to high. Cook 1 minute. Stir in orange juice and cook 2 minutes. Add broth, raisins, oregano, remaining 1/2 teaspoon salt, and pepper. Bring to a boil and boil about 4 minutes, or until slightly thickened. Pour sauce over fillets, cover and refrigerate, occasionally spooning sauce over fish, at least 2 hours or up to overnight.

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